Why You’ll Love Vanilla Custard & Strawberry Tart Recipe

This tart offers the perfect balance of textures and flavors — the flakiness of the crust, the creaminess of the custard, and the freshness of the strawberries. The apricot glaze adds shine and a subtle fruity note. It’s ideal for special occasions or simply to elevate an ordinary dessert moment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

all-purpose flour
powdered sugar
salt
unsalted butter, cold and cubed
egg yolk
ice water

For the Custard:

whole milk
heavy cream
granulated sugar
vanilla bean or vanilla extract
egg yolks
cornstarch
unsalted butter

For the Topping:

fresh strawberries, hulled and sliced
apricot jam (for glazing)
fresh mint leaves (optional)

Directions

Prepare the crust: Combine flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
Add egg yolk and ice water, mixing until the dough comes together. Wrap and chill for at least 30 minutes.
Preheat the oven to 375 °F (190 °C).
Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
Bake 15–20 minutes or until golden. Let cool completely.
Make the custard: In a saucepan, combine milk, cream, and sugar. If using a vanilla bean, split and scrape seeds into the mixture and add the pod. Bring to a simmer.
In a separate bowl, whisk egg yolks and cornstarch. Gradually pour in hot milk mixture while whisking.
Return to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and vanilla extract if used. Allow to cool slightly.
Pour cooled custard into the baked tart shell.
Arrange strawberry slices over the custard in a decorative pattern.
Warm apricot jam until melted and brush it over the strawberries for glaze.
Garnish with mint if desired. Refrigerate at least 1 hour before serving.

Servings and timing

Servings: 8
Prep Time: 45 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 30 minutes

Variations

Berry Mix: Use a mix of raspberries, blueberries, or blackberries instead of just strawberries.
Citrus Zest: Add lemon or orange zest to the custard for a bright twist.
Nutty Crust: Incorporate ground almonds or hazelnuts into the pastry for extra flavor.

Storage/Reheating

Storage: Keep the tart in an airtight container in the refrigerator for up to 2 days.
Reheating: This tart is best served chilled. If you prefer, let it sit at room temperature a few minutes before serving to soften slightly.

FAQs

Can I make the crust ahead of time?

Yes — you can prepare the crust dough ahead, wrap it, and store it in the refrigerator for up to 2 days before rolling and baking.

Can I use a store-bought tart crust instead of making my own?

Yes, you can use a pre-made tart crust. Just bake it according to package instructions before filling with custard.

How do I make the custard without vanilla beans?

You may substitute 1 teaspoon of vanilla extract, adding it after the custard is cooked and removed from heat.

Can I make this tart without heavy cream?

Yes — you can use extra whole milk instead, though the custard may be slightly less rich and creamy.

Can I freeze the tart?

It’s best to freeze components separately (crust or custard). Once assembled with strawberries, freezing may affect texture.

How do I prevent the custard from curdling?

Whisk the egg yolks and cornstarch well before introducing hot milk, and keep stirring continuously while cooking until thickened.

Can I use frozen strawberries instead of fresh?

Fresh strawberries yield the best texture. If using frozen, thaw and drain them well to avoid sogginess.

Can I use a different type of jam for the glaze?

Absolutely — raspberry, strawberry, or another fruit jam works well in place of apricot.

How do I know when the custard is thick enough?

It’s done when it coats the back of a spoon and you can draw a clear line through it with your finger.

Can I make this tart without a tart pan?

Yes — you can use a pie dish or springform pan. Just be aware the presentation may differ slightly.

Conclusion

This Vanilla Custard & Strawberry Tart is a delightful symphony of textures and flavors — buttery crust, smooth custard, and fresh fruit all in one elegant dessert. It’s versatile enough for special occasions or everyday indulgence. With a few simple variations or substitutions, you can tailor it to your taste. Try it, enjoy it, and make it your own.

Vanilla Custard & Strawberry Tart

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This elegant Vanilla Custard Strawberry Tart features a buttery, golden tart crust filled with luscious vanilla custard and crowned with juicy, fresh strawberries. A stunning fruit tart that’s perfect for spring and summer gatherings, this fresh fruit dessert delivers a beautiful presentation and rich flavor. Serve this delightful strawberry tart as a showstopping summer dessert everyone will remember.

Author: Emily
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Yield: 1 9-inch tart
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

In a bowl, combine flour and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs.
Add egg yolk and cold water gradually, mixing until dough forms. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit into a 9-inch tart pan. Prick the bottom with a fork.
Line crust with parchment paper and pie weights. Bake for 15 minutes, remove weights, and bake for another 10 minutes or until golden. Cool completely.
For custard: Heat milk in a saucepan until just simmering. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
Slowly pour hot milk into the egg mixture while whisking, then return to the saucepan. Cook over medium heat, whisking constantly until thickened.
Remove from heat and stir in butter and vanilla. Let cool slightly, then pour into the cooled crust. Refrigerate until set (about 2 hours).
Arrange halved strawberries on top of the custard.
In a small saucepan, heat apricot jam with water until melted. Brush over strawberries for a glossy finish.
Chill tart until ready to serve.

Notes

Ensure custard is fully cooled before topping with strawberries to prevent wilting.
Substitute apricot jam with any light-colored jam for the glaze.
Best served the same day for optimal freshness and texture.